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Thanks to Hoss and WessB my cooks came out great
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2Fategghead
Posts: 9,624
Last Tue I tried a little eggspearmint. I made a small batch of flavor brine using:
one quart water
one table spoon of kosher salt
one table spoon of dark brown sugar
1/2 table spoon of la hossa
I warmed this on the stove top until the salt and sugar dissolved then I let it cool and placed 4 chick legs in my quick marinator by foodsaver. After cycling for 20 min's I held the vacuum and placed the legs in the marinade container in the fridge for about 6 hours.
I set my egg up for direct 400F dome with the rig extender on top of the rig. Once the egg was stable I took the legs out and dusted them with Dr. BBQ's sweet rub. I also had 4 thighs so, I dusted them with the sweet rub as well.
I'll let the pic's tell the rest of the story.
Here they are off the egg at 200F IT. I love them this way. I have to add that the legs had a sweet heat to them because of the dark brown sugar and la hossa. I will continue to eggspearmint with this heat delivery system.
Special thanks to Hoss for the la hassa from last fall.
Now on to last nights cook. Last night we tried our luck at hamburger sliders for the first time. While we have grilled many a large hamburgers we never mad out own flattened out crystal style burgers and buns.
This was an easy peasy cook using 2.64 pounds of 80/20 fresh hamburger meat. I crumbled the hamburger meat on a large piece of parchment paper and dusted it with DP's Raising the Steaks. We made around 12 flat burgers rolled out with a rolling pin between parchment paper and cut with a pizza cutter. WessB.com is where I got my idea.
http://wessb.com/Cooks/sliders/sliders.html
Special thanks to WessB
These little buggers were good. :P We bought a pack of ready made dinner rolls by Merita Brown & Serves and nuked them for about 10 seconds.
one quart water
one table spoon of kosher salt
one table spoon of dark brown sugar
1/2 table spoon of la hossa
I warmed this on the stove top until the salt and sugar dissolved then I let it cool and placed 4 chick legs in my quick marinator by foodsaver. After cycling for 20 min's I held the vacuum and placed the legs in the marinade container in the fridge for about 6 hours.
I set my egg up for direct 400F dome with the rig extender on top of the rig. Once the egg was stable I took the legs out and dusted them with Dr. BBQ's sweet rub. I also had 4 thighs so, I dusted them with the sweet rub as well.
I'll let the pic's tell the rest of the story.
Here they are off the egg at 200F IT. I love them this way. I have to add that the legs had a sweet heat to them because of the dark brown sugar and la hossa. I will continue to eggspearmint with this heat delivery system.
Special thanks to Hoss for the la hassa from last fall.
Now on to last nights cook. Last night we tried our luck at hamburger sliders for the first time. While we have grilled many a large hamburgers we never mad out own flattened out crystal style burgers and buns.
This was an easy peasy cook using 2.64 pounds of 80/20 fresh hamburger meat. I crumbled the hamburger meat on a large piece of parchment paper and dusted it with DP's Raising the Steaks. We made around 12 flat burgers rolled out with a rolling pin between parchment paper and cut with a pizza cutter. WessB.com is where I got my idea.
http://wessb.com/Cooks/sliders/sliders.html
Special thanks to WessB
These little buggers were good. :P We bought a pack of ready made dinner rolls by Merita Brown & Serves and nuked them for about 10 seconds.
Comments
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Your cooks look great, I love the idea of the sliders using dinner rolls
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Thanks Ashley, The sliders were really tasty too bad I got full after 3 or 4 or 5. :P
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If you get a chance try these for your sliders or mini burgers.
Hawaiian Sweet Rolls.
They now come in many sizes.
http://www.kingshawaiian.com/products/rolls-12-pack.phpThank you,DarianGalveston Texas -
Tim you could call a friend for dinner next time
Looks good........Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers. -
Darian, Thanks the Hawaiian Sweet Rolls are great. Next time I'll try them with the sliders.
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Hey Mickey, Open invitation. Anytime bud.
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You are MORE than welcome.The cooks look GREAT!
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Thank you Hoss, A while back I received some jalapeno jelly from Grandpas Grub and I heated some of that and applied that to my finished chicken thighs. That was a big hit. So I am using your la hossa to spice things up a bit as well. All good! :P
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Tim, Try Hawian sweet rolls and a Maple sausage fattie, yum yum, your food looks good and I'm hungry :laugh:
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Thanks JC will do. :P
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Looks like ya done them sliders some justice....glad you enjoyed them, and they are quick, easy, and fairly cheap..
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Your right Wess. Had them for leftovers tonight. :P
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that looks really good !
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Great post Tim
Will give the brine a go, haven't tried that yet
Thanks for including the details
Sliders are our favorite now, yours look great
Shane -
Thanks Simon. Hope all is well in Germany.
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Shane, I give credit to thirdeye's site and I simply tweek here and there. What I do is the low sodium flavor brine method. I feel this method works great on pork chops and I have even gone as far as injecting the same while soaking.
http://playingwithfireandsmoke.blogspot.com/1999/07/brining_29.html
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=907177&catid=1 -
Those looked delicious!
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